If you’ve ever looked at a bakery case and thought, “I need that puffy, creamy, strawberry situation in my life,” these strawberry cream puffs are your sign. They’re classic French-style choux pastry filled with fresh whipped cream and juicy strawberries—light, airy, and way easier than they look.
This is the kind of dessert that feels fancy without requiring fancy skills. Make them for brunch, birthdays, Valentine’s Day, or just a random Tuesday when you want a little main-character treat.
Why You’ll Love This
These strawberry cream puffs hit the perfect balance: crisp, hollow shells, fluffy not-too-sweet whipped cream, and fresh strawberries for that bright, juicy bite. They look impressive, travel well for parties (assembled right before serving), and the components can be prepped ahead so you’re not stressed.
Ingredients
- For the choux pastry: 1/2 cup water
- 1/2 cup whole milk
- 8 tbsp (1/2 cup) unsalted butter, cut into pieces
- 1 tbsp granulated sugar
- 1/2 tsp fine salt
- 1 cup all-purpose flour
- 4 large eggs, room temperature
- For the fresh whipped cream: 1 1/2 cups cold heavy whipping cream
- 1/3 cup powdered sugar (adjust to taste)
- 1 tsp vanilla extract
- Pinch of salt (optional, but it makes the flavor pop)
- For the strawberries: 2 cups fresh strawberries, hulled and sliced
- 1–2 tsp sugar (optional, if your berries need a little help)
- To finish: powdered sugar for dusting (optional)
How to Make It
- Prep your oven and pans. Preheat to 425°F. Line two baking sheets with parchment paper. If you want evenly sized puffs, trace 2-inch circles on the parchment and flip it over so the ink doesn’t touch the dough.
- Boil the liquid + butter. In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a rolling boil over medium-high heat, stirring occasionally until the butter is fully melted.
- Add flour and cook the dough. Reduce heat to medium. Add the flour all at once and stir hard with a wooden spoon or sturdy spatula until a smooth dough forms. Keep stirring and cooking for about 1–2 minutes; a thin film should form on the bottom of the pan. This step helps the puffs rise and stay crisp.
- Cool slightly, then add eggs. Transfer dough to a mixing bowl. Let it cool for 3–5 minutes (you don’t want to scramble the eggs). Add eggs one at a time, mixing well after each. The dough will look separated at first—keep going. You’re done when it’s glossy, thick, and drops from the spoon in a smooth “V” shape.
- Pipe the puffs. Spoon dough into a piping bag with a large round tip (or use a zip-top bag with the corner snipped). Pipe mounds about 2 inches wide, spaced a few inches apart. Smooth any pointy peaks with a damp fingertip so they bake evenly.
- Bake with confidence (no peeking). Bake at 425°F for 10 minutes, then (without opening the oven) reduce to 375°F and bake for 18–22 minutes more, until deeply golden and puffed. They should feel light and sound a bit hollow when tapped.
- Dry them out. Turn the oven off, crack the door open, and let the puffs sit for 10 minutes. This helps keep the centers dry so the cream doesn’t turn them soggy later. Cool completely on a rack.
- Make the whipped cream. In a cold bowl, whip heavy cream, powdered sugar, vanilla, and a pinch of salt to medium-stiff peaks. You want it fluffy but still smooth (not grainy or butter-y).
- Prep the strawberries and assemble. Slice strawberries and toss with a little sugar if needed. Split each puff in half (like a bun) or cut a small hole to pipe filling. Add whipped cream, top with strawberries, and place the “lid” on. Dust with powdered sugar if you’re feeling extra.
Tips for the Best Results
- Use room-temp eggs. They incorporate more smoothly, which helps the puffs rise evenly.
- Cook the flour for a full minute or two. That little extra drying time makes the shells sturdier and less likely to collapse.
- Don’t open the oven during baking. The steam inside is what creates that airy hollow center. Opening the door too soon can deflate your puffs.
- Go for deep golden brown. Pale puffs look done but often turn soft and sink. Color = structure.
- Whip cream just to medium-stiff peaks. Overwhipped cream gets grainy fast; stop when it holds its shape but still looks silky.
- Assemble close to serving. The shells stay crisp longer when you keep them unfilled until the last minute.
Variations
- Strawberry shortcake vibes: Add a spoonful of strawberry jam under the whipped cream.
- Lemon strawberry: Add 1 tsp lemon zest to the whipped cream and a squeeze of lemon over the berries.
- Chocolate-dipped: Dip the tops in melted chocolate and let set before filling.
- Mascarpone cream: Beat 4 oz mascarpone with the powdered sugar, then stream in the cream and whip to peaks for a richer filling.
- Mixed berry: Swap in raspberries/blueberries (or do a mix) for a colorful tray.
Storage & Reheating
Store unfilled cream puff shells in an airtight container at room temperature for up to 1 day, or freeze for up to 1 month. To re-crisp, warm in a 300°F oven for 5–8 minutes, then cool before filling. Once filled with whipped cream and strawberries, they’re best eaten the same day; if you must store them, refrigerate in a single layer for up to 24 hours (they’ll soften, but still taste great).
FAQ
Why did my cream puffs collapse after baking?
The most common reasons are underbaking (they weren’t golden enough to set) or too much moisture trapped inside. Bake until deeply golden, then let them dry out in the turned-off oven with the door cracked for 10 minutes.
How do I know the choux dough has the right consistency after adding eggs?
It should be glossy and thick, and when you lift the spoon, the dough should fall in a smooth “V” shape. If it’s too stiff, it won’t puff well; if it’s too runny, the mounds will spread. Eggs vary in size, so add the last egg gradually if needed.
Can I make strawberry cream puffs ahead of time?
Yes—just keep components separate. Bake the shells up to 1 day ahead (or freeze), whip the cream up to 4–6 hours ahead (refrigerate), and slice strawberries a few hours ahead. Assemble right before serving for the crispiest results.
What’s the best way to fill cream puffs with whipped cream?
For maximum volume, slice them in half and spoon or pipe a generous swirl of whipped cream, then add strawberries. If you want a cleaner look, poke a small hole in the bottom and pipe the cream in with a round or star tip.
Can I use store-bought whipped topping instead of fresh whipped cream?
You can, but fresh whipped cream tastes lighter and more “real” with strawberries. If you do use whipped topping, keep the puffs extra-cold and assemble right before serving since it can soften the shells faster.